Cut an opening in the top and scoop out the flesh. Add sour cream, milk, butter, salt, pepper and half of the cheese. Stir in the scallions and bacon. Mix well and spoon back into the potato shells. Top with remaining cheese. Bake for another 15 minutes.
NOTE: These potatoes also freeze well and can go straight from the freezer to grill wrapped in aluminum foil on the bottom half of the potato or in the oven for an hour.
Cook ground beef, pepper and onions; drain grease.
Add remaining ingredients to pan including cooked spaghetti to beef mixture.
Add mixture to greased 9x13 pan and cover with foil. Bake at 350Â° for 30-40 minutes.
Slice bread lengthwise.
Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.
Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.
Cut each half crosswise into 1" slices.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.
Cut into wide slices.
Thinly slice potatoes, approximately 1/4 inch thick.
In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.
Bake for 25-30 minutes, until golden brown.
Add the butter. Boil an additional 2 minutes.
Cool and freeze.
To serve, heat in a saucepan until heated through.
NOTE: Depending on the sweetness of the corn, less sugar may be used.
Grill over medium heat or in a frying pan, 6-8 minutes per side.
Serve on a bun with tomatoes and green onions.
Preheat oven to 350 degrees F.
Heat milk in a large saucepan over medium heat to almost boiling.
Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.
Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.
Bake for 50-60 minutes or until browned and bubbly.
Mix eggs and milk into dry mixture, beat well.
Stir in melted butter.
Pour ingredients into a greased 7x11" pan. Bake at 425Â° for 20 minutes.
In a separate bowl, combine flour, oats, baking soda, baking powder, and salt. Gradually add to creamed mixture. Stir in remaining ingredients. Batter will be stiff.
Drop onto ungreased baking sheet. Bake in preheated 350 oven for 10-12 minutes.